Cream Cheese-Filled Pumpkin Bread

It’s not too early for a pumpkin recipe. It’s almost the fall, right?

Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this bread on a warm summer day.

Ever since I made the Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.

The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour creamGreek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results.

Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food.

It’s never too early to get started with that first pumpkin recipe of the season.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

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Cream Cheese-Filled Pumpkin Bread

I adapted my Cream Cheese-Filled Banana Bread recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully. The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister. Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, it's perfect comfort food.

Yield: one 9x5-inch loaf, about 10 slices

Prep Time: 10 minutes

Cook Time: about 48 minutes

Total Time: about 75 minutes, for cooling

Ingredients:

Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to tast

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Cream Cheese-Filled Banana Bread

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 Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Cream Cheese-Filled Banana Bread – Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

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103 Responses to “Cream Cheese-Filled Pumpkin Bread”

  1. #
    51
    Shannon Fry — November 1, 2014 at 11:14 pm

    I have the tub of Trader Joes Pumpkin Cream Cheese. I know you mention the block and it’s moisture content in comparison to the tub. If I were to just use the cream cheese with the egg and flour (omitting the sugar since it’s already in the cream cheese) do you think it’d be too sweet? I dont wanna mess with a good thing but im nuts about that pumpkin cream cheese. :P

    Reply

    • Averie Sunshine replied: — November 1st, 2014 at 11:33 pm

      I don’t think it would be too sweet but it could be a little on the runny side. Sometimes tub cream cheese (as opposed to brick style) can be really moist. They do that so it’s ‘spreadable’ but for baking, it’s iffy. But you can try it. The worst that will happen is it will sort of run down into the bottom batter layer rather than staying intact…I mean that’s my worst case scenario guess, but I am just guessing. But you may likely be just fine, too! LMK how it goes!

      Reply

      • Shannon Fry replied: — November 1st, 2014 at 11:48 pm

        Thanks so much! Maybe I’ll add a teeny bit more flour to compensate for the extra moisture?

  2. #
    52
    Amber — November 2, 2014 at 3:17 am

    This recipe looked fabulous, but for whatever reason, it DID NOT turn out fabulous. I followed the instructions exactly, but the cream cheese mixture was too runny so the layer of pumpkin on top was not actually on top, rather distributed throughout the layers together. That would have been ok, but once baked and cooled, it was a mass of solid flour and punpkin. It couldn’t be called bread at all. I have no idea what went wrong, but it did go wrong. Have any ideas?

    Reply

    • Averie Sunshine replied: — November 2nd, 2014 at 3:05 pm

      Not sure what kind of cream cheese you use, but they do vary dramatically in moisture content. I use Trader Joe’s and it works well for me but if yours is very runny, then probably you should add more flour to it than I called for.

      Also I’m not sure what happened with the bread itself. I use King Arthur brand all-purpose flour (white/red bag) and it is worth EVERY PENNY compared to other flours. I have a feeling if you re-try this recipe with that flour, and I use Libby’s pumpkin, and try cream cheese that’s different from what you already tried (And don’t use lite, even though I do and am fine, lite is runnier and you don’t need that)…those are my ideas for success.

      Reply

  3. #
    53
    Michelle — November 5, 2014 at 11:51 pm

    Made this tonight. Did not turn out :( Was more of a mushy consistency rather than a bread-like consistency. I think less pumpkin puree and/or more flour would be key. Smells great, however.

    Reply

    • Averie Sunshine replied: — November 6th, 2014 at 1:00 am

      Pumpkin puree can vary dramatically in moisture content from brand to brand, even can to can. Your was probably just on the moist side and a bit more flour likely would have helped the situation. Thanks for trying the recipe.

      Reply

  4. #
    54
    The (Gluten/Sugar-Free!) Food Gurly — November 7, 2014 at 1:56 pm

    Wow! This looks amazing! If you don’t mind, I’d like to try and make a gluten/sugar-free version of this. I think I can do it and have it come out pretty decently…I hope. ;)

    Reply

  5. #
    55
    Jennifer — November 8, 2014 at 6:15 pm

    I was so excited to try this bread. The batter was beyond delicious, however, it did not turn out like bread. I tried cooking it longer thinking that would help but it didn’t. It was very moist, too moist, and the cream cheese part was not what I expected. I want to get this recipe right so I think I’ll add more flour next time.

    Reply

    • Averie Sunshine replied: — November 9th, 2014 at 1:12 pm

      The moisture content of pumpkin can vary widely. Yours was perhaps just on the extra moist side and maybe if you added slightly more flour that would have helped. Same with sour cream/greek yogurt, it can also vary widely in how much moisture it has. I think a bit more flour would have helped. And in terms of the cream cheese part not being what you expected….I don’t know what your expectations were but I wrote about what I thought it tasted like in the post as well as from the pictures, I think people can probably get a pretty good idea. Thanks for trying the recipe.

      Reply

  6. #
    56
    Bonnie — November 10, 2014 at 2:04 pm

    what do you think about adding some raisins to the Cream Cheese-Filled Pumpkin Bread batter?

    Reply

    • Averie Sunshine replied: — November 10th, 2014 at 3:24 pm

      I think it would taste great but the only thing is they are heavy and could sink a bit so you may not end up with a pure white line of cream cheese, and no raisins, but as long as you’re okay with that, go for it!

      Reply

  7. #
    57
    Shannon Smith — November 12, 2014 at 7:11 pm

    I made this tonight. My bread turned out fine, texture wise, flavor is okay. The cream cheese was just not enough. It was a very thin layer that didn’t make much of an impact. If I made this again I would try to make double of the cream cheese.

    Reply

    • Averie Sunshine replied: — November 13th, 2014 at 5:35 am

      Feel free to double the cream cheese next time and glad you enjoyed the flavor of the bread. Thanks for trying the recipe.

      Reply

  8. #
    58
    Amy — November 19, 2014 at 7:28 pm

    I made this tonight, the bread needed an extra egg and an extra 1/2 cup of flour for the consistency of the batter to be right… I doubled the cream cheese filling because it didn’t really cover the batter very well, however I used only 1 egg in the cream cheese filling with 8 oz cream cheese. I baked the bread at 425 degrees for 15 minutes, then turned the temp down to 350 for the remaining time, that helps to get a nice high dome shape on the bread.

    Reply

    • Averie Sunshine replied: — November 19th, 2014 at 7:38 pm

      Glad everything you did worked out great for you!

      Reply

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